Description
Thai Cucumber Salad with Chicken is a refreshing and flavorful salad featuring shredded chicken, crisp cucumbers, and a tangy peanut dressing. Topped with chili crisp and toasted sesame seeds, it’s a perfect light meal or side dish with a Thai-inspired twist.
Ingredients
Units
Scale
- 1.5 cups shredded chicken
- 2 English cucumbers
- 3 green onions, sliced (green and white parts)
- Toppings: chili crisp, toasted sesame seeds
-
Peanut Dressing:
- 1/4 cup crunchy peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 tablespoon chili crisp
- 1 clove garlic, minced
- 1-2 tablespoons water or coconut milk, if needed
- 2 teaspoons toasted sesame seeds
Instructions
- Slice the cucumbers in half lengthwise and then thinly slice into half-moons. Place in a large mixing bowl.
- Add shredded chicken and sliced green onions to the cucumbers.
- In a separate small bowl, whisk together peanut butter, lime juice, rice vinegar, soy sauce, honey, toasted sesame oil, chili crisp, and minced garlic until smooth. Add water or coconut milk gradually to reach desired consistency.
- Pour the peanut dressing over the cucumber and chicken mixture. Toss to combine evenly.
- Sprinkle toasted sesame seeds and additional chili crisp on top as garnish.
- Serve immediately or chill in the refrigerator for 15-20 minutes for a cold, refreshing salad.
Notes
- Adjust chili crisp according to your preferred level of spiciness.
- For a creamier dressing, add a little more coconut milk or water.
- This salad can be prepared ahead of time and stored in the fridge for up to 1 day, but cucumbers may release water over time.
- Optional: add shredded carrots or bell peppers for extra color and crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg